Labongo Latika Recipe
A vegetarian Bengali Recipes recipe with all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12, ghee - as required (for deep frying), baking soda. Ready in 45 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
13 steps- 1
To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying)baking soda(1/2 teaspoon)tablespoons cashew nuts - chopped(2)liter water(1/2) - 2
Divide it into small round balls just like the size of a lemon
- 3
Make a syrup with all the ingredients and boil till it reaches 2 strings consistency
- 4
To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling
khoya (mawa)(200 grams) - 5
Mix it properly and keep aside
- 6
Roll the balls in the shape of pooris
- 7
Put some filling into the middle and then fold from all the sides
- 8
Prick a clove at the center
- 9
Meanwhile heat oil/ghee in a deep frying pan
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying) - 10
Put the balls into the pan one by one and deep fry them till they change their colour to golden brown
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying) - 11
Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes
sugar(1/2 kg) - 12
Take them out and put them on a serving plate and garnish with chopped pistachios
pistachios - for garnishing (chopped)(1 tablespoon)tablespoons cashew nuts - chopped(2)pistachios - chopped(1 tablespoon) - 13
Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi
Rate this recipe
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Labongo Latika Recipe
A vegetarian Bengali Recipes recipe with all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12, ghee - as required (for deep frying), baking soda. Ready in 45 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
13 steps- 1
To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying)baking soda(1/2 teaspoon)tablespoons cashew nuts - chopped(2)liter water(1/2) - 2
Divide it into small round balls just like the size of a lemon
- 3
Make a syrup with all the ingredients and boil till it reaches 2 strings consistency
- 4
To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling
khoya (mawa)(200 grams) - 5
Mix it properly and keep aside
- 6
Roll the balls in the shape of pooris
- 7
Put some filling into the middle and then fold from all the sides
- 8
Prick a clove at the center
- 9
Meanwhile heat oil/ghee in a deep frying pan
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying) - 10
Put the balls into the pan one by one and deep fry them till they change their colour to golden brown
all purpose flour (maida) - ghee / refined oil - for deep frying baking soda- ½ tea spoon cloves- 10/12(1/2 kg)ghee - as required (for deep frying) - 11
Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes
sugar(1/2 kg) - 12
Take them out and put them on a serving plate and garnish with chopped pistachios
pistachios - for garnishing (chopped)(1 tablespoon)tablespoons cashew nuts - chopped(2)pistachios - chopped(1 tablespoon) - 13
Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi
Rate this recipe
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